Preheat oven to 350 degrees F°. Grease or place parchment paper in one 8x4 bread pan.
In a large mixing bowl, combine baking powder, baking soda, salt, and flour. Set aside.
In a large bowl mix together sugar and lemon zest.
Add lemon juice and
vanilla extract and whisk together.
Add eggs and mix well.
Add sour cream
and melted butter. Mix until all wet ingredients are well combined.
Make a well in the center of dry ingredients and add pour all wet ingredients into the well. Stir with a wooden spoon until just combined (don’t over mix. Batter will be thick).
Pour batter into the bread pan. Bake 50-60 minutes until a toothpick comes out clean in the center. Wait 10 minutes and then remove the loaf from the pan and place it on the cooling rack to cool completely.
While the loaf is cooling, make the glaze by adding icing sugar, lemon zest, and lemon juice to a medium mixing bowl and whisking together until combined.
Pour glaze evenly on top of the loaf.
Allow it to set. Serve and enjoy!
Notes
Tips -can double easily. -you can use bottled lemon juice but I recommend fresh-squeezed. -if you’re planning on freezing the loaf, don’t add the glaze until you are planning on serving. -when making the glaze, if it’s too thin add additional icing sugar. If too thick, add more lemon juice, a teaspoon at a time. -if you’re not wanting a sweet loaf, feel free not to add the glaze.